摘要
目的 基于顶空-气相色谱-离子迁移谱法(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)建立一种快速、准确的精酿啤酒挥发性香气检测方法。方法 采用HS-GC-IMS对不同来源及类型的精酿啤酒中挥发性组分进行分析,通过指纹图谱比较挥发性组分差异,结合主成分分析(principal component analysis, PCA)实现不同类型精酿啤酒区分。结果 所检样品中共定性出54种挥发性香气成分;指纹图谱显示,不同来源及类型的精酿啤酒中挥发性香气成分含量差异显著,其中自制的4种啤酒中风味物质具有各自的特征风味物质成分,如自制白啤中的香茅醛、2-庚酮、癸酸乙酯,自制黄啤中的己醛,自制印度淡色艾尔啤酒中的异丁酸异丁酯、异丁酸-2-甲基丁酯、壬醛、α-水芹烯,自制玫瑰啤酒中的乙酸己酯、壬酸乙酯、2-甲基丁酸乙酯、3-甲基丁酸乙酯等;采用PCA可以实现对不同来源、不同类型啤酒的准确区分。结论 HS-GC-IMS可快速检测啤酒中的挥发性香气成分,其结果直观、准确,为啤酒类型分析及质量控制提供方法和技术支持。
Objective To establish a fast and accurate method for the detection of the flavor of craft beer based on headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).Methods HS-GC-IMS was used to analyze the volatile components in different sources and types of craft beers.Fingerprint was constructed to characterize the differences of volatile components for the beer samples.Combined with principal component analysis(PCA),the craft beer types were differentiated.Results A total of 54 volatile aroma components were identified in the samples.The fingerprint showed that there were significant differences in the content of volatile components in craft beers from different sources and types,and the flavor substances in the 4 homemade beers havd their own characteristic flavor substances,such as citronellal,2-heptanone,ethyl decanoate in homemade white beer,hexanal in homemade yellow beer,isobutyl isobutyrate,2-methylbutyl isobutyrate,nonanal,α-phellandrene in homemade IPA beer,hexyl acetate,ethyl nonanoate,ethyl 2-methylbutyrate,and ethyl 3-methylbutyrate in homemade rose beer.The PCA results indicated that the beers from different sources and types could be differentiated correctly.Conclusion HS-GC-IMS method can be used to quickly detect the volatile aroma components in beer,and the results are intuitive and accurate,which provides method and technical support for beer type analysis and quality control.
作者
李凤林
向思敏
李静
卢忠魁
王英臣
刘静雪
钟宝
吕艳荣
霍羽佳
张春艳
LI Feng-Lin;XIANG Si-Min;LI Jing;LU Zhong-Kui;WANG Ying-Chen;LIU Jing-Xue;ZHONG Bao;LV Yan-Rong;HUO Yu-Jia;ZHANG Chun-Yan(College of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China;School of Food Science and Engineering,Changchun University,Changchun 130022,China;Sichuan Provincial Key Laboratory of Special Crops Research and Utilization in Panxi,Xichang 615000,China;Jilin Province Brewing Technology Innovation Center,Jilin 132101,China;Ecological Environment Monitoring Station in Fuyu City,Fuyu 131200,China;Shandong Haineng Scientific Instrument Co.,Ltd.,Dezhou 251500,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第7期305-314,共10页
Journal of Food Safety and Quality
基金
吉林市科技局重点产业科技平台支撑项目(20190206238)
吉林农业科技学院营养与健康食品科技团队项目(2019)
攀西特色作物研究与利用四川省重点实验室开放基金项目(SZKF2108)。
关键词
顶空-气相色谱-离子迁移谱法
精酿啤酒
挥发性组分
主成分分析
headspace-gas chromatography-ion mobility spectrometry
craft beer
volatile components
principal component analysis
